Black Bean Burritos

Black Bean Burritos


These black bean burritos are delicious and can be made ahead of time for a quick and easy lunch. Black beans are mixed with sautéed onions, bell peppers, jalapeño peppers and garlic before being mixed with creamy strained yogurt and fresh cut cilantro.


Black Bean Burritos

Ingredients                            Makes: 3 burritos
3 (10 inch) flour tortillas
2 tbsp avocado oil, coconut oil ~or~ extra-virgin olive oil
1 small red onion, diced
1/2 bell pepper, chopped (red looks nice)
1-2 garlic cloves, minced
1-2 jalapeño peppers, minced
1/4 tsp sea salt
2 cups black beans, cooked, drained ~or~ 1 (19 ounce) can of black beans, rinsed
3 tbsp greek yogurt, strained overnight ~or~ 3 tbsp cream cheese
1/4 cup fresh cilantro leaves, chopped

Prepare beans. Canned beans can be rinsed and seasoned with sea salt and set aside until ready to use. If preparing dried black beans, begin by rinsing them and then soaking them in clean water for 4 to 6 hours or overnight. Rinse the beans and refresh the water before cooking.

Place beans in a medium soup pot with enough purified water to cover the beans by 2 to 3”. Bring the beans to a boil, then reduce the heat to a simmer and cook for about 45 minutes to 1 hour. Watch the water levels to ensure there is always water in the pot. Test beans for readiness by pressing a bean between two spoons or by taste testing. When beans are done, strain out any remaining water using a colander, and season with sea salt and then set aside.

Prepare yogurt. If using strained yogurt instead of cream cheese, this can be made at the same time as the beans are being prepared. Strain the yogurt by lining a colander with cheese cloth and placing the colander in a bowl to capture the water strained from the yogurt. Strain the yogurt for 4 to 6 hours or overnight. The longer the yogurt is strained, the thicker it will be, which is best.

Prepare vegetables. Prepare vegetables by dicing, chopping and mincing the onion, peppers and garlic and then setting aside in a bowl together. Clean and de-stem the cilantro, then lightly chop the leaves and set aside in their own bowl.

Prepare tortillas. Preheat the oven to 300 degrees F. Wrap tortillas in foil and place in preheated oven and bake for 5-8 minutes or until heated through. Remove tortillas from oven and turn off heat. Keep tortillas in foil to keep warm until ready to use.

Sautéed vegetables and prepare bean mixture. Heat oil in a skillet over medium heat. Transfer the onion, peppers and garlic mixture to the skillet and cook for 2 minutes, stirring occasionally. Pour the prepared black beans into the skillet, and cook for 3 more minutes stirring regularly.

Add the thick strained yogurt into the skillet or cut the cream cheese into cubes and add to the skillet with some sea salt. Cook for 2 minutes stirring occasionally until combined. At last, stir in the freshly chopped cilantro into the mixture, then remove from heat.

Making the burittos. Spoon the bean mixture evenly down center of warmed tortillas. Fold the bottom of the tortillas up and then tuck in one side and roll tortillas up tight. Serve immediately.

Bean mixture can be refrigerated to be made into burritos later. Burritos can also be made ahead of time and served later, just allow the bean mixture to cool before spreading into tortillas. Cold burritos can be warmed in a preheated oven at 325 degrees F for 8-10 minutes. Enjoy!

Recipe shared by: J. Marshall

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